Chicken Pot Pie

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Chicken Pot Pie

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A store cupboard chicken pie that screams comfort food and can be thrown together with minimum stress.

Ingredients

  • 1 tsp olive oil
  • 1 carrot, peeled and finely chopped
  • 1 onion, peeled and finely chopped
  • 1 rib celery, peeled and finely chopped
  • 1 x 400g tin chicken soup
  • 500g cooked chicken, cubed
  • 250g frozen peas
  • 1 sheet shortcrust pastry
  • 1 egg, beaten

Instructions

  1. Preheat the oven to 200C/400F/gas mark 6. Sweat the carrot, onion & celery. Pour over the tin of soup & stir in the frozen peas and chicken. Warm through then pour into the pie dish then cover with the pastry.
  2. In a pie dish, mix the chicken and vegetables together and pour over the chicken soup. Top with the pastry sheet, pressing against the rim of the dish. Prick the pastry to allow steam to escape in the cooking. Brush with the beaten egg.
  3. Bake for 25-30 minutes, until the pastry is golden brown and cooked through.
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